CHINESE CHICKEN SALAD

A creamy peanut butter dressing is folded into shredded chicken and a colorful mix of fresh vegetables. It’s a hearty, flavorful salad that works great for a picnic or lunch bag!

CHINESE CHICKEN SALAD

INGREDIENTS:
FOR THE DRESSING:
  1. 3/4 c. vegetable oil
  2. 1/4 c. apple cider vinegar
  3. 1/3 c. soy sauce
  4. 2 T. dark sesame oil
  5. 3 T. honey
  6. 2 large garlic cloves, minced
  7. 3 tsp. minced fresh ginger (add a bit more if you really like ginger!)
  8. 1 T. toasted white sesame seeds
  9. 1/2 c. creamy peanut butter
  10. 1 tsp. kosher salt
  11. 1 tsp. freshly ground black pepper

FOR THE SALAD: 
  1. 6 large chicken breasts
  2. olive oil
  3. kosher salt
  4. freshly ground black pepper
  5. 1 lb. green beans, asparagus, and/or sugar snap peas – ends removed, cut into 1″ to 2″ pieces
  6. 2 sweet bell peppers – red, green, yellow, or orange – cored, seeded, and sliced into 1″ to 2″ pieces
  7. 1 10-oz. bag shredded carrots, or a couple peeled carrots that are thinly sliced
  8. 4 green onions (white and green parts), sliced thinly on the diagonal
  9. 1 T. toasted white sesame seeds (or use black sesame seeds for a more striking contrast)

DIRECTIONS:
FOR THE DRESSING:
  • Whisk together all of the dressing ingredients and set aside.
FOR THE SALAD:
  • Prepare the chicken. Depending on what I’m in the mood for, I’ll either roast or grill the chicken breasts. Whatever you choose to do, first rub some olive oil onto the chicken breasts and sprinkle liberally with salt and pepper. If roasting, place the chicken on a large rimmed pan covered in foil (easy clean-up!) and place in a 350° F oven for 35 to 40 minutes, until chicken is just cooked through. If grilling, place on a medium-high grill and cook for 15 to 20 minutes, or until chicken is done. Set aside until cool enough to handle, and then shred the chicken by using two forks to pull apart into bite-sized pieces.
  • While the chicken is cooking, blanch the green beans, asparagus and/or sugar snap peas in a pot of boiling salted water for 3 to 5 minutes, until just crisp-tender. Immediately place them into a bowl of ice water to stop the cooking. Drain.